Tempe in thick candlenut sauce

• 500 g (1 lb) tempe
• 1 slice terasi

Cut the tempe into thick slices. Grill the terasi, peel and chop the shallots, and pound these together with the kemiri and garlic. Add the coriander, cumin and salt, and mix all well together into a thick paste. Put this, with the salam or bay-leaf, into a wok, pour the santen over it, and put in the tempe slices. Simmer, uncovered, until the sauce is thick. Then add the